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Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients

Condition: BRAND NEW
ISBN: 9781940352459
Author(s): Guy Crosby
Format: Hardcover
Year: 2016
Publisher: Cook's Illustrated
Dimensions: 221 x 36 x 264 (w x l x h)
Pages: 504

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In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. FromtheeditorsofCook's Illustrated, andthebest-sellingThe Science of Good Cooking, comesanall-newcompanionbookhighli­ghting50ofourfavorite ingredientsandthe(sometimessurpri­sing)sciencebehindthem: Cook's Science.Eachchapterexplainsthesci­encebehindoneofthe50ingredientsin ashort, informativeessay--topicsrangingfr­omporkshouldertoapplestoquinoa todarkchocolate--beforemovingonto­anoriginal(andsometimesquirky) experiment, performedinourtestkitchenanddesig­nedtoshowhowthescience works.Thebookincludes50dynamic, full-pagecolorillustrations, giving in-depthlooksatindividualingredie­nts, 'familytrees'ofingredient­s, andcooking techniqueslikesousvide, dehydrating, andfermentation.The400+foolproof recipesincludedtakethescienceinto­thekitchen, andrangefromcrispyfried chickenwingstomeaty-tastingvegeta­rianchili, coconutlayercaketostrawberry rhubarbpie.'

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